Herb-Sprinkled Classic Deviled Eggs

1. Boil the Eggs

Fill a medium-size pot with water and bring it to a boil. Meanwhile, have your 6 eggs ready at room temperature. Once the water reaches a rolling boil, carefully add the eggs and reduce the heat to a simmer. Let the eggs cook for exactly 9 minutes.

2. Cool the Eggs

After 9 minutes, drain the hot water from the pot and immediately transfer the eggs to an ice water bath. Let the eggs chill until they are completely cooled.

3. Peel and Halve the Eggs

Peel the eggs carefully and slice them in half lengthwise. Scoop the yolks into a mixing bowl and arrange the egg whites on a platter, cut side up.

4. Season the Egg Whites

Sprinkle the insides of the egg whites with a touch of salt and fresh-ground black pepper.

5. Prepare the Yolk Mixture

In the mixing bowl with the yolks, add 3 tablespoons of homemade mayonnaise and 1 teaspoon of Dijon mustard. Season with salt and pepper to taste. Mash the yolk mixture thoroughly with a fork until it becomes creamy and smooth. If the mixture seems too thick, adjust the consistency by adding cold water, a teaspoon at a time.

6. Fill the Egg Whites

Using a spoon or a piping bag, generously fill each egg white with the yolk mixture. If you’re not serving the deviled eggs within an hour, refrigerate them until you’re ready to eat.

7. Garnish and Serve

Just before serving, garnish each deviled egg with a sprinkle of chopped chives and parsley.